Spring greens are the first cabbages of the year; loose heads of bright green leaves that need little cooking other than a few minutes steaming. When cooked alongside some green beans and tossed with lemon juice and plenty of coarse ground black pepper you have one of the fastest and freshest – tasting vegetables imaginable.
- 225g spring greens
- 225g green beans
- Juice of ½ lemon
- 25g butter
- 1 – 2 teaspoons coarsely ground black pepper
- Shred the green leaves into manageable pieces and wash under cold running water.
- Put the beans in a large saucepan and pour over just enough salted, boiling water to cover them. Bring to the boil and bubble for 5 minutes. Throw all the shredded greens on top of the beans and continue to bubble for a further 4-5 minutes until the greens have just wilted and the beans are tender.
- Drain off any liquid remaining in the pan then toss the spring greens together with the beans, lemon juice, butter and pepper. Serve immediately.
Recipes & Images courtesy of thinkvegetables.co.uk